Description

This classic Rhubarb Meringue Pie combines the tartness of fresh rhubarb with a sweet, fluffy meringue topping over a buttery, flaky pie crust. The pie features a tender rhubarb filling thickened with cornstarch and topped with a golden, glossy meringue baked to perfection. A perfect dessert for spring or summer gatherings, this pie delivers a delightful balance of tangy and sweet flavors with contrasting textures.

Ingredients

Scale

Pie Crust

1 9-inch pie crust (buttery and flaky)

Rhubarb Filling

4 cups fresh rhubarb, chopped into 1/2-inch pieces
1 cup sugar
2 tablespoons cornstarch or flour
1 tablespoon lemon juice
Pinch of salt

Meringue

4 large egg whites, room temperature
1 cup sugar, gradually added
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Prepare the Pie Crust: Roll out your favorite 9-inch pie crust into a pie dish. Chill the crust in the refrigerator for 15 minutes to prevent shrinking during baking. Line the chilled crust with parchment paper, fill it with pie weights or dried beans, and blind bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment, then bake an additional 5 minutes until the crust is lightly golden.
Make the Rhubarb Filling: In a medium saucepan, combine the chopped rhubarb, sugar, cornstarch (or flour), lemon juice, and a pinch of salt. Cook over medium heat, stirring frequently to prevent sticking. Continue until the mixture thickens and the rhubarb softens while still retaining some texture. Remove from heat and let the filling cool slightly.
Whip the Meringue: In a clean, grease-free bowl, beat the egg whites until foamy. Gradually add sugar while continuing to whip, ensuring stiff, glossy peaks form. Beat in the vanilla extract and a pinch of salt to enhance flavor and stabilize the meringue.
Top and Bake: Pour the cooled rhubarb filling into the baked pie crust. Spread the meringue evenly over the filling, making sure to seal the edges to the crust to prevent shrinking. Use a spoon or spatula to create soft peaks on the surface of the meringue. Bake at 325°F (160°C) for 20 to 25 minutes, or until the meringue is golden and slightly crisp.
Cool and Serve: Allow the pie to cool completely on a wire rack to set the filling and stabilize the meringue topping. Serve the pie at room temperature or slightly chilled for the best texture and flavor.

Notes

Using room temperature egg whites is essential for achieving the best meringue volume.
Blind baking the crust prevents it from becoming soggy when the filling is added.
Ensure the bowl and beaters are completely clean and free of grease before whipping egg whites for optimal results.
You can substitute cornstarch with flour if preferred, though cornstarch yields a clearer filling.
Serve the pie within a day or two for the best texture, as meringue can become soggy over time.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American